Ingredients
- 6 tablespoons (3/4 stick) unsalted butter
- 2 pounds fresh shallots, peeled, with roots intact
- 3 tablespoons sugar
- 3 tablespoons good red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
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By lparquette
on July 02, 2011
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WOW Wee from Hawaii. I used the recipe but added mushroom caps with no other changes. Was 'Ono" (Hawaiian for DELICIOUS!!.
By jovanna_2562938
Long Island, NY
on January 23, 2011
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One of my earliest DIVINE recipes from Ina. It blew me away the first time I made it that I thought I hadn't tasted anything so delicious in all my life; I'm back to make them again. They were so delectably, over-the-moon indescribable. I also make these on stovetop when the oven in summertime is prohibitive. They turn out great on the stovetop, too!
By Tiffanny
Great Falls, VA
on August 26, 2007
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These are a simple but rich and delicious side for a dinner party.
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